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Coffee & Pecan Puddings with Caramel Sauce

These are very rich and filling so make more of them and smaller ones cooking for less time
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Ingredients Method

Ingredients
  

  • 3/4 C pecans toasted & coarsely chopped
  • 300 ml cream
  • 1 1/2 C brown sugar firmly packed
  • 100 g butter cold and chopped
  • 125 g butter softened
  • 1 tsp vanilla extract
  • 1/2 C Castor Sugar
  • 2 Eggs
  • 1 C Plain Flour
  • 1/4 C Milk
  • 1 tbsp coffee finely ground espresso
  • 1 C Self raising flour

Method
 

  1. Preheat oven to moderate 180°C/160°C fan-forced. Grease six ¾ cup moulds (or smaller ones if you are making more). Line the bases with baking paper.
  2. Divide nuts among moulds; place moulds on oven tray.
  3. Stir cream, brown sugar and chopped butter in small saucepan over heat, without boiling, until sugar dissolves. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Spoon 2 tablespoons of the sauce over nuts in each mould; reserve remaining sauce.
  4. Beat softened butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Stir in sifted flours, milk and coffee; divide mixture among moulds. Bake, uncovered, 30 minutes. (less if you are making smaller ones) Stand puddings 5 minutes before turning onto servicing plates.
  5. Reheat reserved sauce. Serve puddings with sauce. Add cream and ice-cream if desired.